Chicken Enchilada Casserole
A delicious layered casserole that combines tender chicken, soft tortillas, zesty enchilada sauce, and melted cheese for an easy weeknight dinner your whole family will love.
Equipment
- 1 9x13 inch baking dish
- 1 Large mixing bowl
- 1 Sharp knife and cutting board
- 1 Measuring cups and spoons
- 1 Aluminum foil
Ingredients
Main Ingredients
- 3 cups cooked chicken shredded or diced
- 12 corn or flour tortillas torn into pieces
- 2 cups enchilada sauce red or green
- 3 cups shredded cheese Mexican blend or cheddar
- 1 can black beans 15 oz, rinsed and drained
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup diced bell peppers any color
- 1 chopped onion yellow or white
- 3 cloves garlic minced
- 1/2 cup sour cream
Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt to taste
- 1/2 teaspoon black pepper to taste
For Serving
- 1/4 cup fresh cilantro chopped
- 2 lime wedges for serving
Instructions
- Preheat your oven to 375 degrees Fahrenheit so it reaches the right temperature when you finish assembling.
- Spray your baking dish with cooking spray or grease lightly with oil to prevent sticking.
- Mix your shredded chicken in a bowl with half of the enchilada sauce, cumin, chili powder, salt, and pepper.
- Tear or cut your tortillas into bite-sized pieces for easier layering and eating.
- Spread one-third of the tortilla pieces across the bottom of your prepared baking dish.
- Layer half of your seasoned chicken mixture over the tortillas, spreading evenly.
- Add half of your black beans, corn, bell peppers, and onions over the chicken layer.
- Sprinkle one-third of your shredded cheese over the vegetable layer.
- Repeat the layering process with another third of tortillas, remaining chicken mixture, remaining vegetables, and another third of cheese.
- Top with the final layer of tortilla pieces and pour the remaining enchilada sauce over everything.
- Sprinkle the last third of cheese generously across the top for that golden, bubbly finish.
- Cover your dish tightly with aluminum foil to trap moisture and prevent the top from burning.
- Bake covered for 25 minutes until the casserole heats through and bubbles around the edges.
- Remove the foil and bake for an additional 10 minutes until the cheese turns golden and bubbly.
- Let your Chicken Enchilada Casserole rest for 5 minutes before serving so the layers set properly.
Notes
This casserole stores well in the refrigerator for up to 4 days. You can freeze it unbaked for up to 3 months or freeze baked leftovers for quick meals. Adjust the spice level by choosing mild, medium, or hot enchilada sauce based on your family's preferences.